Menu
Open-Faced Cheesesteak Sandwiches Open-Faced Cheesesteak Sandwiches
Open-Faced Egg Sandwiches Open-Faced Egg Sandwiches
Blue Plate Open-Faced Turkey Sandwich Blue Plate Open-Faced Turkey Sandwich
Open-Faced Pizza Burgers Open-Faced Pizza Burgers
Open-Faced Sandwich Supreme Open-Faced Sandwich Supreme
Grilled Fish Sandwiches Grilled Fish Sandwiches
Open-Faced Chicken Sandwiches Open-Faced Chicken Sandwiches
Open-Faced Crab Salad Sandwiches Open-Faced Crab Salad Sandwiches
Open-Faced Garden Veggie Sandwiches Open-Faced Garden Veggie Sandwiches
Open-Faced Hamburgers Open-Faced Hamburgers
Open-Faced Beef Sandwiches Open-Faced Beef Sandwiches
Open-Faced Meatball Sandwiches Open-Faced Meatball Sandwiches
Open-Faced Tuna Melts Open-Faced Tuna Melts
Breaded Fish Sandwiches Breaded Fish Sandwiches
Open-Faced Chicken Salad Sandwiches Open-Faced Chicken Salad Sandwiches
Open-Faced Roast Beef Sandwiches Open-Faced Roast Beef Sandwiches
Open-Faced Turkey Sandwich Open-Faced Turkey Sandwich
Open-Faced Frico Egg Sandwich Open-Faced Frico Egg Sandwich
Open-Faced Prosciutto and Egg Sandwich Open-Faced Prosciutto and Egg Sandwich

Open-Faced Seafood Sandwiches

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Sep. 25, 2022
Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.
Open-Faced Seafood Sandwiches
Open-Faced Seafood Sandwiches Recipe photo by Taste of Home
Next Recipe
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.

Ingredients

  • 4 English muffins, split and toasted
  • 3 tablespoons butter, melted
  • 1 can (6 ounces) lump crabmeat, drained
  • 1 can (6 ounces) small shrimp, rinsed and drained
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup chopped celery
  • 1/2 cup chopped ripe olives
  • 1 tablespoon minced fresh parsley
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce

Directions

  1. Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat.
  2. Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.

Nutrition Facts

2 each: 508 calories, 31g fat (13g saturated fat), 185mg cholesterol, 1421mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 27g protein.

More from Taste of Home

Herbed Tuna Sandwiches
Herbed Tuna Sandwiches
Italian Joes on Texas Toast
Italian Joes on Texas Toast
Shrimp Po’Boys with Pineapple Slaw
Shrimp Po’Boys with Pineapple Slaw
Sheet-Pan Shrimp Fajitas
Sheet-Pan Shrimp Fajitas
Crunchy Chili Lime Shrimp
Crunchy Chili Lime Shrimp
Peanut Butter S’Mores Sandwich
Peanut Butter S’Mores Sandwich
Baked Ham and Colby Sandwiches
Baked Ham and Colby Sandwiches
Tuna Melt Sandwiches
Tuna Melt Sandwiches
Sicilian Pizza (Sfincione)
Sicilian Pizza (Sfincione)
Burger Sliders with Secret Sauce
Burger Sliders with Secret Sauce
Cheesy Meatball Sliders
Cheesy Meatball Sliders
Crabmeat Boats
Crabmeat Boats
Chicken Taco Pockets
Chicken Taco Pockets
Beef Stroganoff Sandwiches
Beef Stroganoff Sandwiches
Spiral Stromboli
Spiral Stromboli
Chickpea ‘n’ Red Onion Burgers
Chickpea ‘n’ Red Onion Burgers
Slow-Cooker Chicken Enchilada Melts
Slow-Cooker Chicken Enchilada Melts
Chicken Pita Pockets
Chicken Pita Pockets
Oven-Fried Green Tomato BLT
Oven-Fried Green Tomato BLT
Pepperoni Pizza Loaf
Pepperoni Pizza Loaf